Orange
Pekoe and Grand Marnier Souffle
1/2
c water
2 tbs. Grand Marnier
1/2 c heavy cream
10 tbs. granulated sugar
3 eggs, separated
2 Orange Pekoe tea bags
Whip heavy cream with 2 tbs. sugar and refrigerate. Separate eggs and add 4 tbs.
of sugar to the yolks and whip until thickened and light yellow in color. Set
aside. Whip egg whites to a light foam and slowly add the remaining 4 tbs. of
sugar, whipping until stiff peaks are formed. Heat water and steep tea bags,
and leave to brew for four minutes. Squeeze bags to draw out all the flavorful
liquor of the brewed tea. Place tea on the stove and bring to a boil; simmer
at medium heat uncovered until reduced two-thirds. Remove from heat and cool.
Place yolk mixture in a double boiler with tea liquid and temper over warm water
until the tea liquid reaches a ribbon stage. Pour into a large mixing bowl and
fold in egg whites, then fold in chilled cream. Add Grand Marnier and pour entire
mixture into a soufflé mold, ramekins or chocolate cups. Refrigerate.
From Pastry Chef Alan Gontowski of the Four Seasons San Francisco. Chef
Gonowski
served this soufflé in molded chocolate tea cups, made in cupcake tins with handles
of rolled chocolate attached. It is just as attractive (and delicious) made in
individual ramekins.